Vegan Kimchi JJigae (Kimchi Stew)
This spicy Korean Kimchi stew is warming to the soul and simply delicious!
Servings: 4
Ingredients
- 1/2 yellow onion chopped finely
- 3 cloves garlic minced
- 3/4 cup vegan kimchi (use kimchi that is sour and at least 3 weeks old)
- 2 T vegan kimchi juice (get from the Kimchi jar or buy a separate bottle of Kimchi juice)
- 1-2 T gochujang (Korean Chili Paste)
- 1 T coconut sugar
- 1 t liquid smoke
- 2 t Better-than-Bouillon No Beef broth base
- 6 cups veggie broth (or, 5 cups of veggie broth and 1 cup of the water you soaked your rice in)
- 4 oz Baby Bella mushrooms sliced
- 2 cups Napa cabbage sliced thinly
- 10 oz organic tofu diced or sliced (soft or firm is best in this stew)
- salt to taste
- 1 strip/piece organic kombu (raw, dried kelp) (remove before serving)
Instructions
- Water-saute the onions until translucent over medium-high heat.
- Add the garlic and sauté for about a minute.
- Stir in the gochujang and coconut sugar and cook for about a minute.
- Stir the kimchi and kimchi juice and cook for another few minutes.
- Stir in the no-beef broth base and liquid smoke.
- Add in the veggie broth/rice water, Napa Cabbage, kombu, and mushrooms. Bring to a boil.
- Add in the tofu, then turn the temperature down to medium-low, cover, and cook for 30 minutes so the tofu absorbs some of the broth.
- Taste. If you need salt, add it last.
- Serve with freshly steamed short grain rice